Season the corned beef brisket with the salt and black pepper.

Stir together the beer, molasses, garlic, Worcestershire and contents of seasoning packet and place in the bottom of the Instant Pot.

Add the rack, and place the corned beef on the rack with the fat cap side facing up.

Top with the onions.

Seal the cooker with the vent closed and cook on pressure manual/high for 75 minutes.

Use the quick release to vent off the steam.

When the steam subsides, open the cooker and top the corned beef and onions with the potatoes and carrots.

Seal the cooker with the vent closed and cook at manual/high pressure for 10 minutes more.

Use the quick release and when the steam subsides, open the cooker. leaving it on the warm setting.

Place the vegetables and beef on a platter and tent with foil.

Let the beef rest for about fifteen minutes.

Trim away the fat cap and slice the corned beef.

If your vegetables cooled down, put those in the liquid in the bottom of the cooker and use the saute function with the lid off to warm the liquid and vegetables.

I like serving my corned beef with grated horseradish.